Stuffed aubergines turn a roasted shell into a vessel for a second, highly seasoned filling, from grain and cheese mixtures to spiced minced meat. Halving and roasting the aubergine first softens the flesh so it can be scooped, mixed into the stuffing or pushed aside to make room for it.
Stuffed aubergines turn a roasted shell into a vessel for a second, highly seasoned filling, from grain and cheese mixtures to spiced minced meat. Halving and roasting the aubergine first softens the flesh so it can be scooped, mixed into the stuffing or pushed aside to make room for it.
Stuffed aubergines turn a roasted shell into a vessel for a second, highly seasoned filling, from grain and cheese mixtures to spiced minced meat. Halving and roasting the aubergine first softens the flesh so it can be scooped, mixed into the stuffing or pushed aside to make room for it.
Stuffed aubergines turn a roasted shell into a vessel for a second, highly seasoned filling, from grain and cheese mixtures to spiced minced meat. Halving and roasting the aubergine first softens the flesh so it can be scooped, mixed into the stuffing or pushed aside to make room for it.
Stuffed aubergines turn a roasted shell into a vessel for a second, highly seasoned filling, from grain and cheese mixtures to spiced minced meat. Halving and roasting the aubergine first softens the flesh so it can be scooped, mixed into the stuffing or pushed aside to make room for it.
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